Roasted Bluefish Fillets With Tomatoes

4 medium ripe tomatoes, sliced 1/4 inch thick
1/2 cup minced scallions, green and white parts
1/4 cup olive oil
1 teaspoon fresh rosemary or basil
1/4 cup minced fresh parsley
salt and freshly ground black pepper to taste
1 1/2 pounds bluefish, in 1 or 2 fillets

Preheat oven to 450 degrees. Layer about two-thirds of the tomatoes on the
bottom of a nonstick or lightly oiled baking dish, and sprinkle the
scallions, most of the olive oil, half the herbs and some of the salt and
pepper. Top with the bluefish and the remaining ingredients, except the
remaining parsley. Roast uncovered, until the bluefish is done (it will be
white throughout; use a thin-blade knife to peek) and the tomatoes have
liquefied, about 15 minutes. Serve immediately, with the sauce spooned
over the fish and sprinkle with the remaining parsley.

Makes 4 servings.
Calories 339, Fat 20 g, Carbs 6 g, Sodium 104 mg, Fiber 2 g.

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